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Taco pasta bake
Stroller Envy

Cheesy Taco Pasta Bake

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Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried pasta shells
  • 2 cups cooked shredded chicken
  • 15 oz canned black beans rinsed and drained
  • 1 cup frozen corn
  • 1 bell pepper diced
  • 1 tablespoon olive oil plus 1 teaspoon for dish
  • 15 oz canned tomato sauce
  • 16 oz mild chunky salsa
  • 1/2 cup water
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 2 cups shredded cheddar divided
  • 1 avocado diced
  • 1/4 cup chopped cilantro
  • 1 lime cut into wedges
  • 1/2 cup plain Greek yogurt for serving

Method
 

  1. Heat oven to 375°F. Oil a 9x13-inch dish with 1 teaspoon oil. Cook shells 2 minutes less than package directions and drain.
  2. Heat remaining oil in a large skillet over medium heat; cook pepper 5 minutes. Stir in cumin, paprika and garlic powder for 30 seconds. Add tomato sauce, salsa, water, chicken, beans and corn. Bring to a simmer.
  3. Mix filling with pasta and 1 cup cheddar. Transfer to dish and top with remaining cheese. Bake uncovered 25–30 minutes, until bubbling and 165°F in center. Rest 10 minutes.
  4. Top individual servings with avocado, cilantro, a squeeze of lime and a spoonful of yogurt.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/8 of the recipe.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.